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This festive Slow Cooker Cranberry and Rosemary Pork Loin is simple to make and delicious to eat. The flavors of cranberry, balsamic and rosemary combined make for a sweet and savory meal for the season!
It’s already the middle of December. Wait, what?? Yep, it’s mid December, can you believe it? Sheesh, this year is almost over! Who’s traveling for the holidays? I’ll be going back to my home in Florida to spend Christmas with my family and I’m looking forward to that. Hopefully my wrist will be feeling much better by then. It’s been 3 weeks since surgery and it’s still pretty painful at times, and I still can’t fully use my left hand. I did upload my post-surgery video on Youtube that David took of me, which is kind of funny, so if you want to hear me talking about feeling great and hearing football players watch it here. I’m still trying to get new recipes out to you all. Thank you for being here and for your support!
Can you believe this was made in a crockpot? It looks so elegant and festive, yet this cranberry balsamic pork loin is actually very simple to make! You basically just make the sauce, then place all of the ingredients into the crockpot, set it and leave it!
The flavors of balsamic, cranberry and rosemary combined make for a tasty and flavorful dish, and it just look so festive! I love making pork tenderloin in the slow cooker, it always comes out nice and tender, and it’s a great dish to make for a lot of people, or if you want something that will give you plenty of leftovers!
This Slow Cooker Cranberry Rosemary Pork Loin was delicious, and I loved that I had plenty of it to last me throughout the week. And if you know me, you know I’m a big fan of easy recipes!
- 3 lbs pork tenderloin
- 12 ounces cranberries
- 1/2 cup maple syrup
- 1/2 cup water
- juice from 1 orange
- zest from 1 orange
- 1/4 cup balsamic vinegar
- 2 tsp fresh rosemary chopped
- 1 Tbsp olive oil
- salt and pepper
In a saucepan, combine the cranberries, water and maple syrup. Bring it to a boil, then reduce the heat to medium-low and stir for 5-10 minutes, until the cranberries have popped and it has thickened.
Add in the orange juice, orange zest and balsamic vinegar and 1 tsp rosemary, and stir until combined. Remove from heat.
Place the pork tenderloin into a slow cooker. Sprinkle with salt, pepper and 1 teaspoon of rosemary, and drizzle the olive oil over the top.
Pour the sauce over the top of the pork. Cook on low for 5-6 hours, until the pork is tender and the internal temperature is at least 145 degrees.
Remove from slow cooker and let sit for 5 minutes before slicing.
Serve with sauce over the top. Enjoy!